Soldiers Cake Tin and Fruit Cake

Where are they from?

Australian War Memorial collection

What's the story

One of these recipes is taken from a piece of packaging, another is a published recipe with handwritten annotations. The handwritten annotations are unpublished and therefore in copyright.

Let's make them  

Soldiers Cake Tin  


6oz plain flour

1.5oz self raising flour

0.25 teaspoon salt

0.25 teaspoon nutmeg grated

0.25 teaspoon cinnamon

0.25 teaspoon spice

3 eggs

6oz butter

6oz castor sugar

8oz sultanas

6oz seeded raisins

6oz currants

4oz dates (stoned)

2oz mixed peel

1 tablespoon brandy

0.5 cup chopped almonds

0.5 dessertspoon treacle

1/6th teaspoon carbonate of soda in tablespoon of boiling water


Beat butter and sugar to cream, add beaten eggs, prepared fruit, sifted flour and dry ingredients, then brandy, treacle and carbonate of soda. Bake in Willowtex Soldiers Cake Tin three hours – a little longer if required – hot oven first half hour, then reduce temperature.


Fruit Cake  


8oz butter

4oz brown sugar

3oz honey

3oz marmalade

10oz plain flour

0.5 teaspoon bicarbonate of soda

0.5lb currants

0.5lb sultanas

0.5lb raisins

4oz dates

4oz chopped peel

2oz drained cherries

4 eggs

1 dessertspoon mixed spice


Cream together the butte and sugar. Beat in the honey and marmalade until the mixture is quite fluffy. Mix in the four well-beaten eggs. Sift together the dry ingredients and add alternately to the prepared fruit. Mix thoroughly. Pour into a soldier’s tin which has been prepared by lining with two layers of brown and one of white paper. Cook in a moderately hot oven (350 deg F gas, 400 deg F electric) for half an hour. Reduce temperature to 300 deg gas for three to three and a half hours. Turn out of tin upside down on a cake cooler.